Vegetable and Nut Curry

submitted by butterflydog
from NY, US

3 Japanese eggplants or 1 large eggplant
2 small zucchini
2 ripe tomatoes
1/2 lb mushrooms ( such as button or cremini )
3 cloves garlic
1/2 cup water
1/4 cup dry red or white wine
1 Tbsp extra virgin olive oil
1 tsp curry powder
1/4 tsp cinnamon
1/4 tsp turmeric
salt and pepper to taste
1 cup nuts ( whole almonds or hazelnuts ) coarse chopped and toasted

A nice vegetarian curry. Cut eggplant into chunks or cubes. Slice
zucchinis 1/2 inch thick. Coarse chop tomatoes. Slice mushrooms. Mince
garlic. Combine all ingredients in sauce pot except salt and pepper and
nuts. Cook mixture on high heat 10 to 15 minutes, stirring constantly.
Season with salt and pepper. Add the coarse chopped nuts to the mixture
and stir and cook a few minutes until mixture thickens slightly. Serve
curry over cooked brown or wild rice. Serves 4 to 6.


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